Scalloped Keuka Gold Potatoes

TOTAL TIME  1 hour 35 minutes INGREDIENTS 3 tablespoons butter, more for greasing pie plate 4 cloves garlic, minced 1 medium leek, white and light green parts only, minced 4 small cipollini onions, minced 1 tablespoons minced Rosemary 3 cups heavy cream 2 pounds (about 6 medium) Keuka Gold potatoes (unpeeled), sliced 1/8-inch thick Salt

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Honey Lemon Refridgerator Pickles

6 cups thinly sliced cucumbers 2 cups thinly sliced onions ¾ cup honey 1 cup lemon juice ½ teaspoon mustard seed ½ teaspoon celery seed Place cucumbers and onions in large glass bowl. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until honey is dissolved. Pour hot liquid over

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Mashed Rutabaga and Apples with Onions

1 large Rutabaga, peeled and cut into 1” cubes 1 mild to sweet apple, peeled, cored, and quartered 3 Tablespoons butter 1 tablespoon light oil 2 medium onions, halved and thinly sliced Quarter cup milk Salt Heat one tablespoon butter and the oil in a large skillet and add onion. Continue to sauté over medium

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Braised Savoy Cabbage and Apples

One savoy head, quartered, cored and sliced thinly and soaked in water 3 tablespoons olive oil 4 tablespoons finely chopped onions 1 large green apple, peeled cored and sliced into matchsticks 4 tablespoons red wine vinegar 1 teaspoon salt salt 1 teaspoon cumin seeds. Heat oil in a large stainless steel/non-reactive skillet. Add onions and

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New Potato Gratin with Tomatoes

2 pounds new potatoes Salt and fresh pepper 4 medium tomatoes ¼ cup olive oil 2 onions, quartered and sliced thinly ¼ cup dried thyme 3 garlic cloves, sliced ¼ lemon, sliced thinly 1/3 cup kalamata or nicoise olives, pitted and chopped (optional) Preheat the oven to 400. Boil potatoes in salted water for 4

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Homemade Chicken Broth

It’s easy to make your own broth to use in cooking or as the basis for soups. It’s healthier, too, than buying canned broth, since you can control the amount of salt you add and can remove fat from the stock after cooking. Use stewing chickens, chicken backs, or the leftover carcass from a roast

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Basic Mirepoix

2 cups chopped onion 1 cup chopped celery 1 cup chopped carrot 2 table spoons butter salt and fresh pepper fresh herbs coarsely chopped parsley, thyme, and marjoram and favorites. Heat a large skillet of sauteed pan over medium heat. Once hot, add butter. Once melted add remaining ingredients and sauteed gently over medium heat

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